This bright-green, fresh-tasting pesto is perfect for spreading on sandwiches, tossing with hot pasta, or slathering on crostini.
Chop the garlic in a food processor. Add the asparagus to the processor with the Parmigiano-Reggiano, olive oil, pine nuts, oregano, 1/4 tsp. salt, and 1/8 tsp. pepper. Purée to a thick, rustic consistency. Season to taste with salt and pepper.
Make Ahead Tips
You can refrigerate the pesto in an airtight container with plastic wrap pressed directly onto its surface for up to 1 week.
nutrition information (per serving):
per 1/4 cup;
sat fat g
Photo: Scott Phillips